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Luhoney
Chickpeas with onion and raw ham
Italian salad with chickpeas, fennel, rosemary, lemon and raw ham.
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Ingredients
Directions
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Rinse the chickpeas and drain. In the meantime, cut the onion into wafer-thin half rings.
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Also cut the fennel bulb into wafer-thin half slices. Squeeze out the lemon.
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Mix the chickpeas with the onion, fennel, lemon juice and oil.
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Ris the needles of the rosemary, cut them fine and add. Add pepper and possibly salt. Let stand on the counter for 30 minutes.
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Cut the ham into thin strips and mix with the salad. Season to taste with extra lemon juice, oil, pepper and salt.
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Nutrition
260Calories
Sodium0% DV1.040mg
Fat26% DV17g
Protein24% DV12g
Carbs4% DV11g
Fiber4% DV1g
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